Description
This creamy soup is hearty, flavorful, and packed with savory Italian sausage, tender vegetables, and a rich Parmesan-infused broth. It’s the perfect comfort food for cooler days, easy to make, and sure to please the whole family.
Ingredients
Units
Scale
- 1 pound (450 g) Italian sausage (mild or spicy, as desired)
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk (optional, for a lighter soup)
- 1/2 cup (50 g) grated Parmesan cheese (plus extra for garnish)
- 1 cup (150 g) small pasta (like ditalini or orzo)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 2 cups (60 g) fresh spinach or kale, roughly chopped
Instructions
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Cook the Sausage:
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and fully cooked, breaking it into crumbles as it cooks. Remove the sausage with a slotted spoon and set aside. If there’s excess grease, drain it, leaving about 1 tablespoon in the pot.
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Sauté the Vegetables:
- In the same pot, add olive oil if needed, and sauté the onion, carrots, and celery over medium heat until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
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Simmer the Broth:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the Italian seasoning, red pepper flakes (if using), and cooked sausage. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.
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Cook the Pasta:
- Add the pasta to the pot and simmer until al dente, following the package instructions (about 7-9 minutes). Stir occasionally to prevent sticking.
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Add the Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream, milk (if using), and grated Parmesan cheese. Mix well until the cheese is melted and the broth is creamy.
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Add the Greens:
- Stir in the spinach or kale and let it wilt for 2-3 minutes. Taste and adjust seasoning with salt and black pepper as needed.
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Serve:
- Ladle the soup into bowls and garnish with additional Parmesan cheese and freshly ground black pepper. Serve hot with crusty bread for dipping.
Notes
- Make Ahead: The soup can be made ahead of time, but cook the pasta separately and add it just before serving to prevent it from becoming mushy.
- Substitutions: Use ground turkey or chicken sausage for a leaner option. For a lower-carb version, omit the pasta and add extra vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.